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Macaroni Cheese

Macaroni Pasta
Grated Matured Cheddar (or your favourite cheese)
Basic White Sauce
1 Lightly Beaten Egg (optional)

To Taste:
French Wholegrain Mustard or Horseradish
Fresh or Dried Herbs

Cook pasta in lots of water until still quite firm, then drain. Stir through white sauce, mustard, herbs, egg and half of the cheese. Pour into a greased baking dish, top with the remaining cheese and breadcrumbs and bake in a moderate oven until golden brown.

Nice served with a fresh green salad.

Note: The egg is optional (it will just be runnier without it). You could use non-wheat pasta although it tends to go pretty mushy, so it's not ideal for baking. Good Durum-Wheat pasta holds it's shape best for pasta bakes.

If you're in a hurry, you can skip the baking stage and just serve it as a "saucy dish" in a bowl, topped with herbs or shaved Parmesan.


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